Domestic Goddess Chili
Transform weeknight dinners with this hearty and flavor-packed Domestic Goddess Chili, a one-pot wonder that perfectly balances smoky spice, tender ground beef, and a medley of vibrant veggies. Featuring a rich base of diced tomatoes and warming spices like chili powder, cumin, and smoked paprika, this recipe comes together with protein-packed kidney and black beans for a satisfying, wholesome meal that’s easy to make and even better to savor. Simmered to perfection in just over an hour, this chili boasts layers of bold flavors and a comforting texture that’s ideal for cozy gatherings or meal prep. Serve it with your favorite toppings—think creamy sour cream, shredded cheddar, or a sprinkle of fresh cilantro—and pair it with crunchy tortilla chips or buttery cornbread for a crowd-pleasing dish that always hits the spot. Perfect for family dinners or casual entertaining, this chili is sure to become your go-to recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef (85% lean)
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 28 ounces diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup chicken or beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- n/a tortilla chips or cornbread (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the ground beef to the pot, breaking it apart with a spoon. Cook for 6-7 minutes, or until browned.
Stir in the diced red and green bell peppers, and cook for 3-4 minutes until they begin to soften.
Add the canned diced tomatoes (with juices), tomato paste, kidney beans, black beans, and chicken or beef broth.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, sugar, and red pepper flakes (if using).
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Taste and adjust seasoning, adding more salt or chili powder if desired.
Serve hot in bowls, garnished with chopped fresh cilantro, sour cream, shredded cheddar cheese, and tortilla chips or cornbread, if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 10.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
